Laham Mandi

Ingredients:

1. Mutton 700g (approx.) (fore or hind shank)

2. 1 medium onion diced

3. Ginger-garlic paste 1 tsp each

4. 1 tsp saffron dissolved in ½ cup warm water

5. Basmati Rice 400g

6. 1 dried lime (or black lime which is traditionally used)

7. Bay leaves 4 (divided)

8. Cumin seeds 2 tsp (divided)

9. Coriander seeds 2 tsp (divided)

10. Fennel seeds 2 tsp (divided)

11. Cinnamon sticks 2 (1inch each) (divided)

12. Cloves 1 tsp (divided)

13. Black pepper corn 1 tsp (divided)

14. Large cardamom 1

15. Green Cardamom 10 (divided)

16. Dry red chilli 3

17. Turmeric 1tsp

18. Ginger powder 1tsp

18. Salt to taste

Method:

Clean and pat dry mutton. Place the mutton in a pot and fill enough water to submerge mutton. Place it on high heat and bring it to boil. Continue boiling for

10-15 minutes. Remove all the impurities. Meanwhile, take small bowl and mix whole spices (green cardamom 5, large cardamom 1, cinnamon stick 1, fennel seeds 1tsp, cloves ½ tsp, cumin seeds 1tsp, coriander seeds 1tsp, black pepper corn ½ tsp, bay leaves 2).

Grind remaining spices to make mandi masala. Reduce the heat of mutton to simmer, add salt and above-mentioned whole spice mix to the mutton. Check the desired amount of salt as no more salt will be added to the dish. The amount of salt in the stock should be enough for the final dish. Cover and let it simmer for 25-30 minutes. Uncover, add ginger-garlic paste and diced onion. Lightly stir, put the lid on and let it simmer until the meat becomes tender.

Meanwhile, wash rice until water becomes almost clear. Let it soak for 30 minutes. After 30 minutes drain rice and keep aside. Check the meat. It should be very soft. Take out the meat in a plate. Strain yakhni (mutton stock).

Now place the rice in a separate pan. Add yakhni (900ml- add water if stock is not enough). Add dried lime or traditionally black lime is added. Cook on medium heat. Stir gently and let it come to light boil. Cover and lower the heat to medium low. Cook rice until it is almost 70% done. Uncover and sprinkle ½ tsp of prepared mandi masala. Place the mutton at the centre of the rice and drizzle saffron water all over the rice. Cover and simmer for 15-20 minutes.

Laham Mandi is ready. Serve with tomato salsa.

Do try this simple yet deliciously aromatic dish and please let us know in our comments section. Looking forward for your valued suggestions.

Enjoy!